The baked apples, silky filling, and crumbly topping make this Apple Butter Pie a dream.
Apple Butter Pie
Makes 1 (9-inch) pie
Ingredients
- 1 Honeycrisp apple, sliced into ¼-inch-thick slices
- ½ cup granulated sugar
- All-Butter Piecrust (recipe follows)
- 1 large egg white, lightly whisked
- 1 cup Apple Butter (recipe follows)
- 2 large eggs
- ¼ cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground cardamom
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- Brown Butter Walnut Streusel (recipe follows)
Instructions
- In a large bowl, toss together apple and granulated sugar. Let macerate at room temperature until most of the juices have released, 30 minutes to 1 hour.
- Preheat oven to 400°, and position rack in the lower third of the oven.
- On a lightly floured surface, roll out All-Butter Piecrust to a 13-inch circle, about ⅛ inch thick. Transfer to a metal deep-dish pie plate, and trim to ½ inch from the edge of the plate. Crimp as desired. Line crust with parchment paper and fill with pie weights.
- Bake until edges of the pie are set, about 15 minutes. Carefully remove the pie weights and brush the inside of the crust with the egg white. Return to oven, and bake until crust is lightly golden and the surface is dry, 5 minutes more. Let cool completely.
- In a medium bowl, whisk together Apple Butter, eggs, and brown sugar until smooth. Add flour, cinnamon, salt, and cardamom, stirring to combine. Whisk in sweetened condensed milk and vanilla.
- Line the bottom of the cooled piecrust with apple slices, leaving any juices in the bowl. Pour apple butter mixture on top. Top with streusel.
- Bake for 15 minutes. Reduce temperature to 350°, and continue baking until set but has a slight jiggle to it and a digital thermometer inserted in center registers 175°, 25 to 30 minutes more; tent with foil during the last 10 minutes. Let cool completely at room temperature, then refrigerate for at least 1 hour before serving. Once cool, refrigerate in an airtight container for up to 3 days.
All-Butter Piecrust
Makes 1 (9-inch) piecrust
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon kosher salt
- ½ cup cold unsalted butter, cut into ½-inch cubes
- ⅓ cup ice water, plus more as needed
Instructions
- In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, add ⅓ cup ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add more ice water as needed.
- On a lightly floured surface, turn out dough, and press into a flat disk. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days. After 2 days, dough can be kept in the freezer for up to three months. If using from frozen, allow to thaw in the fridge overnight.
Apple Butter
Makes about 5½ cups
Ingredients
- ½ cup apple cider
- ⅓ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 5 pounds Honeycrisp apples, cored and chopped (about 8 medium apples)
Instructions
- In a medium or large saucepan, mix together apple cider, brown sugar, granulated sugar, lemon juice, cinnamon, salt, nutmeg, and cloves. Add apples, and stir until coated. Heat on medium heat until the apples are soft and begin to break down, about 30 minutes.
- Using an immersion blender, purée mixture until smooth; alternatively, ladle mixture into the container of a blender, and blend until smooth. Return to saucepan, reduce heat to medium-low, and cook, stirring occasionally, until Apple Butter becomes thick, about 1 hour. Transfer to a heatproof container, and let cool completely before sealing and storing. Refrigerate in an airtight container for up to 3 weeks, or freeze for up to 1 year.
Brown Butter Walnut Streusel
Makes about 2 cups
Ingredients
- ¾ cup all-purpose flour
- ⅓ cup finely chopped walnuts
- ⅓ cup sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 5 tablespoons unsalted butter
Instructions
- In a medium bowl, whisk together flour, walnuts, sugar, salt, cinnamon, and cardamom.
- In a small saucepan, melt butter over medium-high heat. Cook, stirring often, until the milk solids in the butter turn a light brown color and the butter smells nutty and fragrant, 4 to 5 minutes. Pour over the flour mixture, stirring to combine. (The mixture should be crumbly.) Refrigerate for at least 15 minutes or until ready to use
